Easy Crunchy Cabbage Salad

A refreshing and versatile salad that transforms humble shredded cabbage into a crunchy and nutritious side, perfect for any meal.

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Prep Time 15

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 140

Salad Ingredients

4 cups thinly shredded green cabbage (about 1 small head) Fresh cabbage enhances texture and nutrients.
2 cups thinly shredded purple cabbage Adds color and antioxidants.
1 large carrot, julienned or grated For additional crunch.
1/4 cup thinly sliced red onion Optional: quick-pickle for added flavor.
2 tablespoons chopped fresh cilantro or parsley Adds freshness.
2 tablespoons toasted sesame seeds or sunflower seeds For added crunch and healthy fats.
1/4 cup chopped scallions (green parts only) For milder flavor.

Dressing

3 tablespoons rice vinegar or apple cider vinegar Provides a tangy snap.
2 tablespoons neutral oil (canola, avocado) or extra-virgin olive oil For dressing consistency.
1 teaspoon toasted sesame oil Flavor booster.
1 tablespoon honey or maple syrup For sweetness; substitute with 1/2 tsp stevia for low-calorie.
1 teaspoon Dijon mustard Helps emulsify the dressing.
1/4 teaspoon kosher salt Adjust to taste.
to taste freshly ground black pepper For seasoning optional: soy sauce or tamari.

Preparation

Rinse and dry the cabbage heads. Remove the core and thinly shred using a knife, mandoline, or food processor.
In a small bowl, whisk rice vinegar, oil, sesame oil, mustard, honey, salt, and pepper until slightly emulsified.
In a large bowl, combine shredded cabbage, carrots, scallions, and red onion. Pour dressing over the top and toss until evenly coated.
Sprinkle toasted seeds and herbs over the top. Taste and adjust salt, acid, or sweetness.

Meal-prep friendly, this salad stays crisp up to 3 days when stored properly. For the best taste, toss just before serving.